Your recipe makes my mouth water… Like a kid in a donut shop… I’ve also made numerous attempts at turning out good fried chicken. I finally broke down and bought a deep fat fryer and really liked the outcome. I also coat my chicken then place it on a plate, cover it and stick it in the refrigerator for at least a half hour before I cook it. I find using a timer works best and I let it fry for 15 minutes… Done pieces go on a paper grocery sack (to soak up excess oil) and into a warm oven while the remaining pieces cook… Yum Yum…

Thanks for visiting http://freedomfromthepress.net and I hope you enjoyed it as much as I’ve enjoyed this…

Steven Thompson
Ford, Washington

there are some basics to making bisquits or gravy that aren’t hard, but do require you to follow steps in an order that allows the chemical reactions to occur to make the food edible and delicious. You’re Right, you made glue – not gravy that’s why your spoon could stand up in it.

the trick with gravy is the roux. if you start your roux with a slow fire, stir and cook for about 20 minutes you’ll have such a tasty roux that your gravy will be the star of the dish. I’ve cooked roux for hours, and put it into a plastic jar and into the fridge, for when I need a lil in a recipe. it’s a staple.
much like keeping ghee and or creme fraiche’ in your fridge.

if you are interested in learning more about making a great roux go here
http://www.ehow.com/how_13900_make-roux.html

Bisquits come out perfect if you are a novice, from bisquick mix.
use it and then get the hang of the texture; start making additions to it, with cheese, spices, veggies nuts. you can use bisquick to also make a nice shortcake which is just a sweetened bisquit.

this is one of the best bisquick blogs around
http://bisquickrecipes.blogspot.com/

I make bisquits from flour, baking powder, salt, butter, buttermilk or milk and lots of love. mix till crumbly and then roll out to cut. put em on a buttered baking pan and bake till brown – The Rise in the Oven – that’s why they’re called Quick Breads. proportions are simple.

Hope You Get Those Bisquits and Gravy Bubblin Soon Girlfriend,
Cheers and Bon Appetit !

~RE

Redkathy